| ≥1 piece |
| Origin | Aveiro - Portugal |
|---|---|
| Caliber |
Number of Cod per carton of 25kg: 16 - 20: 1220g - 1613g 13 - 15: 1613g - 2000g 10 - 12. 2000g - 2632g 7 - 9: 2632g - 3846g Average weight of cod: Tiny <500 gr Current 500 gr - 1 kg Grown 1 kg - 2 kg Big 2 kg - 3 kg Special> 3 kg |
| Ingredients | Cod of Atlantic - “Gadus morhua” Cod of Pacific - “Gadus macrocephalus” |
| Gastronomy |
1. Soak Cod - Before carrying the Dry salted cod must be soaked. This process eliminates excess salt, retaining all its nutritional qualities and unique flavor. 2. Suggestion for soaking: - Pass the cod under running water to remove excess salt and place it in a container with cold water, skin side up. - Change the water frequently (four times / day). Depending on the size of the fish, soaking should last between 24 to 48 hours. |
| Conservation | Keep in refrigerated place |
| Validity | 12 months |
In order to present the cod quality, tasty, healthy and nutritious, whole production process undergoes a very strict control. The method of Traditional Cure is a unique process that gives the Cod nutritional qualities and taste unmatched with any other product.
Traditional Cure involves phases of scale (opening Cod), washing, curing, maturing, drying and stabilization. The taste and quality of Cod are dependent on the quality of healing, so this whole process has a very close monitoring. Soak one cod Before cooking, the Dry Salted cod must be soaked. This process eliminates excess salt, retaining all its nutritional qualities and unique flavor.
Suggestion for soaking: - Pass the cod under running water to remove excess salt and place it in a container with cold water, skin side up. - Change the water frequently (four times / day). Depending on the size of the fish, soaking should last between 24 to 48 hours.